Smoked Trout with Beetroot & Horseradish

Ingredients

• 300 g smoked trout fillets, skin removed, flaked
• 300 g cooked beetroot, cut into wedges
• 100 g watercress or rocket
• 4 radishes, thinly sliced
• 2 spring onions, sliced
• 4 tbsp plain yogurt
• 1 tbsp hot horseradish sauce
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 tbsp extra virgin olive oil
• salt and black pepper
• rye bread, to serve

Method

1. Whisk the yoghurt, horseradish sauce, lemon juice and Dijon mustard together in a small bowl until smooth and pourable. Season generously with salt and black pepper, then taste — it should be sharp, hot and bright.
2. In a separate small bowl, whisk the extra virgin olive oil with a good pinch of salt and a grind of black pepper to make a simple dressing.
3. Arrange the watercress or rocket loosely across two plates, keeping the leaves airy rather than packed down.
4. Scatter the beetroot wedges and sliced radishes over the leaves, then drizzle the olive oil dressing across everything.
5. Flake the smoked trout generously over the top in good-sized pieces, letting it sit in clusters rather than shredding it fine. Scatter the spring onions across the plate.
6. Spoon the horseradish cream alongside in a thick ribbon, or drizzle it loosely over the salad. Serve straight away with rye bread.